What dishes are prepared with sun-dried tomatoes? Sun-dried tomato salad

Of course, you can buy sun-dried tomatoes at the store—everything can be bought these days. But a modest jar for a relatively high price is not suitable for any large-scale feast, and it’s also expensive for a simple family dinner. Meanwhile, the snack is so good that once you try it, you will waltz around the small tempting jar and persuade yourself not to stray from the path of “rational” purchases. Don't waltz! Let's make sun-dried tomatoes ourselves, in our kitchen, to our own taste and in our own way, but without going far from the cooking technology in their homeland.

Depending on the degree of drying, there are sun-dried and baked tomatoes. Baked tomatoes remain more meaty, their cooking time is 1-2 hours. The dried ones must be kept in the oven for at least 4-7 hours, during which time they will wither very well. Our ovens are, of course, not industrial ovens, as close as possible to the peasant “natural” method of cooking in fresh warm air, but it’s not bad to dry tomatoes at home.

Ingredients

To make sun-dried tomatoes you will need:

• tomatoes - 2 kg
• pepper
• dried and fresh herbs
• garlic
• olive oil

Cooking time: 4-5 hours / Yield: 360-400 g sun-dried tomatoes

Preparation

Wash the tomatoes and cut them into halves if they are small, or quarters if they are large.



Cover a baking sheet with parchment and arrange the tomato halves quite tightly together, maybe even slightly overlapping. You need to lay it cut side up.



Prepare a mixture of salt, pepper and sugar in a separate container. Be sure to use sugar, no matter how sweet the tomatoes seem to you. When they dry out, they become more sour than when they were fresh. Take 3 parts salt and pepper and 5 parts sugar (for example, 1.5 teaspoons of salt and sugar and 2.5 teaspoons of sugar). If desired, the amount of pepper can be reduced to 2 parts (1 teaspoon).



Sprinkle the mixture over the tomatoes, making sure to cover each half or quarter. Sprinkle with dry herbs, place peeled garlic cloves (4-5-6 on a baking sheet) and drizzle lightly with olive oil.



Place in a preheated oven. If you make baked tomatoes, set it to 100 degrees and keep it for about 2 hours. For dried ones, set 120 degrees and keep in the oven for about 4-5 hours. Be sure to use the convection mode, and if not, use a wooden stick, placing it between the door and the oven for ventilation.

If you are making sun-dried tomatoes for several jars, wash and dry them by the time the tomatoes are ready. Also prepare fresh herbs and garlic.



Pour some oil into the jar, add chopped garlic and chopped herbs.





Pour olive oil over the sun-dried tomatoes, filling any voids. For taste and longer preservation of the tomato, you can pour in a little (1-2 tablespoons per 0.5 liter jar) balsamic vinegar.



Place the finished jars in the refrigerator, where they can be stored for several weeks, and use as needed.

• What tomatoes are suitable for drying at home? In Italy, certain varieties are used to make sun-dried tomatoes. We won’t look for exactly these, but when choosing, we’ll take into account that the fruits should be fleshy and not watery, otherwise all that will remain is the skin. Cream tomatoes, or small round “grape” tomatoes, and, of course, cherry tomatoes are good in this regard.
• How and when to add spices? This is an important nuance of drying tomatoes. You can sprinkle the tomatoes with all the spices immediately during heat treatment, or you can put the spices directly in a jar, where the sun-dried tomatoes will go to pick up aromas.
• Which spices are best? If the recipe includes fresh herbs, then you should not dry the tomatoes with them - it is better to flavor the oil and then use it. But with dried herbs, so that they open better, the tomatoes can be safely sent to the oven.
• What spices do Italians use and how much? Basil, thyme, rosemary - classic. You can also take a full set of Provencal seasonings: thyme, marjoram, basil, rosemary, oregano, savory. Herbs and spices are added to taste, there are no strict recommendations.
• As for the oil (extra virgin olive oil, used by the Italians, or domestic refined sunflower), decide for yourself.
• Store tomatoes at room temperature or in the refrigerator, depending on the recipe. Keep the opened jar in the refrigerator. You can only remove tomatoes from the jar with a dry fork or spoon, otherwise they will become moldy.

Sun-dried tomatoes, recipe for the winter

• Cream tomato 2 kg
• Refined olive oil 250 g
• Dried basil 1 tsp.
• Dried rosemary 0.5 tsp.
• Dried thyme 0.5 tsp.
• Allspice 1 pc.
• Bay leaf 1 pc.
• Pinch of sea salt
• Dried garlic pinch
• Several black peppers
• Clove optional 1 pc.

Preparation time: 4-5 hours / Yield: 500 ml

1. Wash ripe and whole tomatoes and cut in half.
2. Scoop out the core of the tomatoes along with the seeds using a teaspoon.
3. Place the tomato halves on a baking sheet lined with foil, cut side down, after lightly salting each half - this will help them dry better.
4. Preheat the oven to 120 degrees C. Let the tomatoes dry for 2 hours in convection mode. If your oven does not have this mode, use a wooden stick soaked in cold water to create a gap between the oven and the door. Tomatoes must be ventilated to avoid drying out.
5. After a couple of hours, change the drying temperature, lowering it to 100 degrees and leave the tomatoes to dry for another 2-3 hours. Drying time depends on the nature of the fruit: juicier ones will take longer to dry. So check back and, if you find that some of the halves have wilted enough, take them out of the oven. Let the rest get to the point.
6. Prepare the jar. Wash it and dry it with a towel. Place all the spices on the bottom.
7. Keep an eye on the oven; the finished tomatoes will now need to be removed every 10-20 minutes. Place them in a jar.
8. When the jar is full, heat the oil, but do not bring it to a boil. Fill the tomatoes with hot oil to the middle, lightly hit the jar on the surface of the table so that the air comes out from below, then fill it with oil to the top, just under the lid. It is important that the oil covers all the tomatoes without leaving any “dry”. Screw on the lid and shake the jar a couple of times so that the oil gets onto the lid and condensation does not form.
9. Then cover with a towel and leave to cool under it until the morning.
10. Store sun-dried tomatoes at room temperature, but keep the opened jar in the refrigerator.

Sun-dried tomatoes in a vegetable dehydrator

If you are lucky and have an electric vegetable dryer in your kitchen, the process of drying tomatoes will be simple, although longer, because you will have to wait from 9 to 17 hours for the tomatoes to dry. The larger, meatier and juicier the pieces of fruit, the longer it takes. The advantage of this method is a uniform and precisely set temperature, which is not achievable in the oven.

Prepare the tomatoes according to the instructions described above, it is better if you remove the middle with the seeds. Place on trays, cut side up (otherwise juice will drip onto the dryer motor). Approximately 1 kg of tomatoes fits on one pallet; the quantity must be calculated based on this. Drying temperature 70 degrees C. Swap the trays from time to time. This is all.

When using a dehydrator, it is important not to dry out the tomatoes, so as with the oven, make sure they remain soft and flexible. No juice coming out? Great, the tomatoes are ready.

Sun-dried tomatoes in the microwave

The fastest way to dry tomatoes when you urgently need to prepare them for inclusion in some dish, for example. These tomatoes are not for long-term storage. Cooking algorithm:

1. Place the tomato slices on a flat microwave plate. Turn on maximum power for 5 minutes. Turn off, but do not remove the dish with tomatoes, but let it stand in the closed microwave for 10 minutes.
2. Remove the dish with tomatoes, drain the juice and place again. Dry on full power for another 3 minutes. And keep it in the closed chamber of the device for another 3 minutes.
3. Next - a sterile jar, spices, oil - everything according to the instructions (see above).

Sun-dried tomatoes: what do you eat with and where to add them?

How to use sun-dried tomatoes? They are also good on their own as a snack. Sun-dried tomatoes are a great addition to fish, meat, and cheeses. Salads, bruschettas, and pasta are made with tomatoes.

Try sun-dried tomatoes and you will definitely find what and where to use them! Unless, of course, they disappear first. In the most mysterious way.

In our country, sun-dried tomatoes are less common than, for example, in Italy. Italians eat tomatoes all year round and it has already become a tradition to use tomatoes in all the most incredible forms from our point of view. Meanwhile, properly prepared sun-dried tomatoes with spices and in oil are a real delicacy, once tasted, you want to come back again and again. Without exaggeration, they can be called a delicacy, if not in terms of cost, then in terms of the amount of labor invested.

Although anyone can make their own sun-dried tomatoes at home. They will cost much less and you can enjoy their amazing taste as much as you like.

Sun-dried tomatoes can be used for decoration, as a filling for sandwiches, or placed in hot dishes - soups, pasta. They go well with many cold foods, so they are widely used in salads. The important thing is that by putting sun-dried tomatoes in a jar and filling them with vegetable oil (preferably olive oil), they can be stored in the refrigerator for a long time.

Some recipes recommend soaking sun-dried tomatoes in water before using, but this way they lose most of their rich, piquant flavor. In general, this product has a number of useful properties. This is the case when we can say with confidence that it is both tasty and healthy.

Dried tomatoes contain a lot of vitamins and microelements; they promote good digestion and are considered a real antidepressant. They contain the so-called happiness hormone serotonin, which improves our mood and increases our productivity. There are studies that have confirmed the positive effect of this product on brain cells - eating dried tomatoes improves memory and intelligence.

Sun-dried tomatoes contain a lot of potassium, which is necessary for proper cardiac function. This delicious product reduces the risk of blood clots and generally improves the condition of blood vessels. It is considered a good prevention of vision problems. Helps get rid of swelling by removing excess fluid.

Sun-dried tomatoes can be a delicious dish on their own and an excellent snack, but they are also added to a variety of other dishes, from pizza to pasta and risotto. They are combined with fish, meat, and various vegetables. We have collected for you some of the most interesting, in our opinion, salad recipes that include dried tomatoes. We hope that you will find something to cook for your family and guests.

How to make sun-dried tomato salad - 17 varieties

Here's what we'll use in this recipe:

• any lettuce leaves, salad mix or just arugula
• Sun-dried tomatoes
• fresh cherry tomatoes
• cucumber
• unleavened Mozzarella cheese
• Pine nuts
• hard Parmesan cheese

We invite you to see in detail how this salad is prepared. It turns out exquisite and pleases with a truly unusual taste.

Let's take the following products:

• chicken breast 0.5 kg
• radicchio 1 head
• asparagus ⅕ kg
• sun-dried tomatoes 3 pcs.
• garlic 1 pc.
• olive oil 60 ml
• vinegar 20 ml
• brown sugar 10 g
• ground black pepper 5 g
• sea ​​salt 5 g

You can add a little soy sauce to the chicken meat.

Let's start preparing the salad with chicken, asparagus and radicchio:

1. Cut the chicken into thin strips and fry in a frying pan with hot oil. Here we also add asparagus without stalks with stems cut into 3 parts and finely chopped garlic. Add salt and spices.
2. While the chicken is fried, prepare a dressing from olive oil, vinegar (raspberry vinegar, if available), sugar, salt and pepper.
3. We also cut sun-dried tomatoes into strips.
4. Separate the radicchio into individual leaves and place on a serving plate.
5. Place fried chicken and asparagus on the ridicchio greens, top with tomatoes and drizzle with dressing. Salad ready.

The composition of the salad is very simple:

• Sun-dried tomatoes,
• corn,
• arugula,
• pickled onion,

Quite simple and affordable ingredients in small quantities, but the result is amazing.

Watch the video to see for yourself.

A very charming salad and a great dinner or lunch! :) Maximum benefits and a volcano of taste - try it!

We take the following products:

• Long grain rice 1.5 cups +- (h=180 ml);
• Cherry tomatoes 200 gr.;
• Sun-dried tomatoes 7-10 pcs.;
• Black olives 200 g;
• A handful of pine nuts;
• A bunch of parsley.

Refueling:

• 2 tbsp. soy sauce
• 4-6 tbsp. olive oil (also use tomato oil)
• 2 tbsp. balsamic vinegar

This salad is prepared as follows:

1. We won’t tell you such simple things as how to properly cook rice - you can always find out in the corresponding article. And there’s not much else to cook here.
2. Roast the nuts in a frying pan.
3. Divide small cherry tomatoes into 4 parts each.
4. Cut the olives into rings.
5. We also chop sun-dried tomatoes and parsley.
6. Now in a large container we combine all the prepared ingredients and add the dressing, which we prepare separately.
7. Leave the salad to stand for 15 minutes and serve, garnished with olive rings.

If you don't have sun-dried tomatoes, you can easily get out of the situation this way. Cut regular fresh tomatoes (you can use cherry tomatoes) into halves, place skin side down on a frying pan or baking sheet, sprinkle with spices on top and a drizzle of vegetable oil. Place in the oven for about half an hour. These aren't exactly sun-dried tomatoes, but they're similar and just as delicious!

We will prepare a salad from the following products:

• olive oil
• balsamic vinegar
• basil
• sun-dried tomatoes
• suluguni cheese or mozzarella
• olives
• red onion
• salt pepper
• leaf salad

We invite you to get acquainted with the cooking process filmed in the following video.

A very light spring salad with a pleasant spicy taste. It’s especially good after long holidays with rich feasts.

The products in it are:

• Salad mix - 200 g
• Soft cheese with white mold - 0.5 packs
• Sun-dried tomatoes - 30 g
• Crimean onion - 1
• Refueling:
• Honey - 1 tsp.
• Olive oil - 20 ml
• Balsamic vinegar - 10 ml

Now get acquainted with the process of preparing this salad:

1. The onion will need to be cut into thin rings or half rings if possible. The cheese must first be cut diagonally to form thin triangles.
2. Prepare the dressing - to do this, use a blender or whisk to beat all the ingredients until smooth.
3. Mix the salad mix with sun-dried tomatoes and onions. Pour in the dressing and stir with tongs or two forks. Then repeat the operation adding cheese. Serve this salad immediately after preparation. Bon appetit!

This salad has only three ingredients, but its taste is as good as the most sophisticated dishes - elegant and original. After all, everything ingenious is simple!

Products:

• 250 g sun-dried cherry tomatoes
• 100 g cheese
• arugula

The video below shows the entire simple cooking process step by step. Watch and cook with pleasure!

Penne is a pasta that goes well with sun-dried tomatoes and can be either a stand-alone salad or a side dish for a meat dish, such as a layered meatloaf.

Here's what we need:

• Penne - 400 g
• Garlic - 3 g
• Provencal herbs
• Sun-dried tomatoes - 6
• Olive oil

To decorate the dish:

• Leaf lettuce - 1-2 bunches (I have Ketezh salad, lettuce mustard, regular lettuce)
• Dill and parsley.
• Sun-dried tomatoes - 7-8 halves.

For refueling:

• Olive oil - 2 tbsp. l.
• Balsamic vinegar - 1 tsp.
• Lemon juice - 2 tsp.
• Sugar - 0.5 tsp.
• Ground pepper
• Grainy mustard - 1 tsp.

Here's how we'll prepare this dish:

1. Boil the pasta.
2. Heat the oil in a frying pan and fry the garlic along with Provençal herbs - this gives the oil a very rich garlic flavor. Throw sun-dried tomatoes here for 5 minutes. And at the end we add penne.
3. Prepare the dressing and serve.
4. On a nice shallow plate, place lettuce leaves on which we place penne with tomatoes. Or if you are serving with a meat appetizer, then it is better to place the meat in the center (on the leaves), then the penne.
5. Top everything with dressing and serve. Bon appetit!

Let's prepare the following products for this dish:

• salad mix 75 g - corn and chard
• fresh cucumber 2.
• brie cheese 50 g (can be replaced with camembert)
• sun-dried tomatoes 50 g
• pine nuts 20 g
• olive oil 40 ml
• 20 ml olive brine
• garlic 1 g
• balsamic vinegar to taste
• grated parmesan cheese 20 g

Watch a video about how these products make an aesthetically pleasing and very tasty dish with an original taste that is somewhat unusual for us.

Products for salad:

• avocado half
• cherry tomatoes 10 pcs.
• sun-dried tomatoes 3
• salad mix
• hard cheese 30 g
• pine nuts 1 handful
• olive oil 2 tbsp. l.
• balsamic vinegar 1 tsp.
• apple cider vinegar 1 tsp.
• pepper salt

The process of preparing a salad with avocado, sun-dried tomatoes and pine nuts comes down to the following steps:

1. The pine nuts will need to dry a little.
2. Cut fresh cherry tomatoes into halves, dried ones into thinner halves.
3. Remove the pulp from the avocado and cut it.
4. Mix everything, add dressing and place on lettuce leaves or in a salad bowl (in this case, first put lettuce leaves in a separate container, then everything else and mix).
5. Garnish the salad with thin flakes of cheese (you can cut them with a potato peeler) and pine nuts, which you sprinkle on the finished dish.

If the sun-dried tomatoes are not dry, but in oil, then it is better to cut them larger. It is better to take hard cheese that is aromatic, such as Parmesan.

The ingredients you will need for the salad are:

• Champignon
• Sun-dried tomatoes
• lemon juice
• bell pepper
• Red onion
• greenery

You can find out more by watching the video below. The salad turns out to be easy to digest and healthy. Well, you can judge the taste for yourself - we hope you won’t be disappointed)

We take the following products for a salad with sun-dried tomatoes and bows:

• bow pasta 150 g
• pine nuts 50 g
• 1 bunch fresh spinach
• sun-dried tomatoes 3 pcs.
• green onion 1 bunch
• red chili pepper 1 pc.
• olive oil 20 ml
• ground black pepper 5 g
• sea ​​salt 7 g

Sun-dried tomatoes can be added directly to the olive dressing.

Let's prepare a delicious, satisfying and healthy salad with bows and sun-dried tomatoes:

1. Slice the onion and pepper thinly, slightly diagonally, after removing the seeds from the pepper.
2. Dry the nuts in a frying pan.
3. Chop the spinach and sun-dried tomatoes (you can use strips in tonic).
4. Boil the pasta and at this time prepare a dressing from olive oil, chili peppers, which we cut, and regular peppers.
5. Drain the pasta, mix with onions, sun-dried tomatoes and spinach, pour over the dressing.
6. Sprinkle nuts on top.

This dish can be served as a side dish, warm or cold, as a salad. It’s delicious either way.

We select products according to the list:

• salad mix
• pickles
• tomatoes dried in olive oil
• olives
• Chees Feta
• prosciutto
• olive oil and spices

The cooking process is recorded on video, which you can watch right now.

Very tasty and, most importantly, unusual salad! Treat yourself and your loved ones to a delicious dish based on an original recipe.

Here's what we'll use to prepare this salad:

• seafood cocktail 500 g
• broccoli 400 g
• sweet pepper (red and green) 1 pc.
• lemon juice 2 tbsp.
• green olives stuffed with anchovies 200 g
• green beans 300 g
• handful of shelled walnuts
• olive oil 2 tbsp.
• handful of sun-dried tomatoes

For refueling:

• olive oil 200 ml
• juice of 0.5 lemon
• salt, black pepper

Now let's see how to prepare a seafood salad with vegetables and sun-dried tomatoes:

1. Boil seafood in salted water for several minutes, drain the water and let cool.
2. We do the same with the bean pods, then fry them for a few more minutes in olive oil.
3. We also boil the broccoli, after disassembling it into inflorescences. Add a spoonful of olive oil to the cooking water.
4. Place the washed peppers in the oven for 15 minutes and after cooling, remove the skin, remove the seeds, and cut the pulp into thin strips.
5. All that remains is to mix everything and pour over the dressing, which we prepare from olive oil with lemon juice and spices.
6. Place in a large salad bowl or in portions, sprinkle with nuts and sun-dried tomatoes on top. Bon appetit!

Let's take for him:

• green iceberg lettuce
• dried cherry
• bell pepper
• zucchini

Few ingredients, which means little time to prepare. But a completely unusual combination and a very interesting taste. Watch the video and prepare your culinary masterpiece!

Couscous is an interesting cereal made from durum wheat or barley and rice. It can be classified as a dietary product, healthy and recommended for consumption by almost everyone. An interesting feature of couscous is that this grain goes very well in salads with a variety of foods. Its grains are imbued with the taste of the “neighbors” and become unusually pleasant. We invite you to prepare an unusual salad called tabbouleh, in which couscous is almost perfectly combined with sun-dried tomatoes.

For it we will take the following products:

• Couscous 150 g
• Sun-dried tomatoes 100 g
• Sweet pepper 200 g
• Hot water 250 ml.
• Cashew, pine or walnut nuts 40 g
• Juice of one lemon
• Olive oil 3 tbsp
• Cilantro or parsley 15 sprigs
• Mint 10 sprigs
• Asafoetida or green onions
• Salt, black pepper
• Lettuce for decoration

You can complement this salad with olives and capers.

Watch the video to see what to do and how to do it - everything is explained in detail, there will be no ambiguities left after watching.

In this salad, the tender pulp is very successfully complemented by the spicy and salty taste of sun-dried tomatoes, giving together a spicy, unusual taste.

The products we need are:

• Rocket leaves 200 g
• Pumpkin seeds, roasted 20 g
• Iceberg 120 g
• Sunflower seeds, roasted 20 g
• Avocado 2 pcs
• Sun-dried tomatoes (confit) 300 g
• Olive oil 100 ml
• White balsamic vinegar 30 ml
• Salt, pepper, sugar to taste

How to prepare the salad, watch the video recipe, which also provides detailed recommendations for serving and decorating.

Quite recently, a not-familiar Mediterranean snack – sun-dried tomatoes – has appeared on store shelves. Many, having heard about it for the first time, became interested in this unusual product - sun-dried tomatoes: what do they eat with and where can they be added? Let's take a closer look.

What do you eat sun-dried tomatoes with?

These are dried tomatoes with a unique and slightly piquant taste, smelling like herbs and spices. There are many recipes with the addition of an unusual snack - it is added to salads, gravy, sandwiches, sauces, and cooked with meat. If you take one piece of bread, put a couple of sun-dried tomatoes, a slice of cheese and a few slices of olives on it - you get a great snack. In Greece, such tomatoes are widely used in national cuisine; Italians prepare excellent pizza and pasta with them. Add them if you cook, and you will be surprised by the amazing taste! Let's find out how you can prepare sun-dried tomatoes for the winter yourself.

Classic recipe for sun-dried tomatoes

To do this, you just need ripe tomatoes, coarse salt and some spices (black pepper, oregano, coriander). Cut the washed red tomatoes into two pieces lengthwise, remove the seeds and stems and place in a colander. Leave it like this for several hours so that the juice goes away. Sprinkle them with salt, spices, and now all you need is the sun. Place one next to the other (cut side up) and, to prevent insects from encroaching on future sun-dried tomatoes, cover them with gauze. But, attention, the fabric should not come into contact with the vegetable.

Leave them outside all day, and as soon as the sun starts to go down, they need to be moved indoors, otherwise the dampness at night will not allow them to dry out. In the morning again in the sun. Within 7-8 days, the sun-dried tomatoes will be ready. Collect in a bag and leave for the winter. You can also pour olive oil in a glass jar, add garlic, and you get sun-dried tomatoes in oil. These tomatoes go well with fried fish and meat.

Sun-dried tomatoes in the microwave

If there is no time, or the weather does not permit, then such a product can be prepared using a microwave and stored in glass jars in oil.

Products:

Ripe tomatoes: what volume is up to you, just take note that with 1.5-2 kg of fresh vegetables you will get a total of 700 grams of sun-dried tomatoes.
Salt
Garlic
Olive oil
Spices – oregano, thyme, black and red pepper

Cut the tomatoes lengthwise, remove the stems, and place on a baking sheet. Sprinkle with spices and drizzle well with oil. Turn on the oven at the highest power, set the time for 6-7 minutes. When the microwave turns off, reduce the power and leave for another 10 minutes. Place the cooled tomato slices in a jar in tiers, sprinkle with salt and garlic, pour over the yushka from a baking sheet. If the sauce is not enough to completely cover the tomatoes, add olive oil.

Look, these tomatoes are also suitable for this dish.

In the oven

If you don’t have a microwave oven, then these tomatoes can be cooked in an ordinary electric or gas oven, but it will just take a little more time. We do everything with tomatoes in the same way as in previous recipes. Turn on the oven and set the temperature to 70-80 degrees, place the tomatoes, and leave the door ajar. Why? To let off steam. We keep it like this for about 6-8 hours.
When the finished sun-dried tomatoes have cooled, pour a little oregano, thyme and a couple of cloves of garlic into a jar or jars (depending on how many fresh tomatoes you had). Compact the tomatoes, pour in olive oil and seal tightly with lids. So they can be stored for a very long time, added to various dishes as needed, or eaten as an independent snack.

If you have tried sun-dried tomatoes, fell in love with this aromatic and wonderful product, and decided to prepare them yourself, then we will give you a few little tips:

Choose medium-sized tomatoes;
the vegetable must be fleshy, ripe, but not overripe, without damage;
do not take vegetables grown in greenhouses;
the ideal variety is “cream”;
Regular rock salt will do;
suitable spices include basil and rosemary;
be sure to add garlic to the oil in which the tomatoes will be stored;
Store only in the highest quality oil, preferably olive oil.

Where can you add sun-dried tomatoes?

There are many excellent recipes with this additive, let’s present some of them.

Greek pizza with sun-dried tomatoes

This type of pizza is prepared mainly on the island of Crete; it is a quick snack for lazy housewives.

Products:

• 500 g flour
• A pinch of salt
• 3 eggs
• A little olive oil
• 180-190 g feta
• 10-15 pcs. sun-dried tomatoes
• A little dry thyme
• How much water will the dough take?
• 300 g salted hard cheese
• A pack of baking powder

Cut the dried product into small pieces, set a little of the portion aside. Stretch the feta with your hands and set aside a little. Grate the cheese coarsely. Now mix all the products (except thyme) in a bowl, gradually adding water, knead the dough. Grease a deep and round baking tray with oil and place the dough in it, sprinkle the top of the lazy pizza with feta and tomatoes, as well as thyme, set aside. Place in a warm oven, temperature should be 180 degrees, bake until golden brown.

Beef stew

Products:

100 g bacon
600 g beef (boneless)
1 white medium onion
50 ml white wine
A little oil
5-6 pcs. sun-dried tomatoes
10 pieces. pitted olives
Salt pepper

Cut the meat into strips and fry in a casserole, add half a glass of water, turn the heat to low and simmer until fully cooked. Cut the bacon into small pieces and dry in a frying pan without adding oil. When the fat is released, add finely chopped onion and fry for 5-7 minutes, then transfer to the cauldron with the meat. Pour in the wine, add spices, chopped olives and julienned tomatoes. Simmer until done, serve with rice.

Hot sandwiches

White loaf – 1 piece
Sun-dried tomatoes – 120 g
Fresh tomatoes – 3 pcs.
Cheese (preferably mozzarella) – 100 g
Garlic – 3 cloves
A little olive oil
Balsamic vinegar – 15-20 ml
Fresh basil – a pinch

Finely chop fresh and sun-dried tomatoes, basil and garlic. Mix everything with other products. Cut the loaf into slightly oblique slices, place on a baking tray, having previously covered it with parchment paper. Dry the bread on the grill program for a few minutes. Take it out, put our filling on top, sprinkle with grated cheese and put it in the oven so that the cheese melts a little.

We told you what the sun-dried tomato product is, how to prepare it and what to use it with. Bon appetit!

Check out another great unusual recipe: very tasty!

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Dried, they are also wonderful; at the same time they acquire new notes to the familiar, classic taste. In order for the study of the dish to be large-scale and close to everyone, of course you need to see what the actual sun-dried tomatoes look like and what they eat with, where to add it.

Where do they add it and how do they eat it?

If sun-dried tomatoes, from a jar in oil, are already before your eyes, then the easiest way to use this snack is to grease bread with it, placing soft cheese on top. The result is an excellent, tasty and simple sandwich. After all, sun-dried tomatoes are just a snack, although they can also be added to a variety of baked goods, fried, and if chopped finely, they can easily be added to fluffy bread dough at the time of kneading. Some come up with new fillings for pies or chebureks with it.

Italians often eat sun-dried tomatoes without bothering, like a component of pizza. The history of the popular dish itself is interesting, because initially pizza was considered only the food of the poor, when thin, lean dough was kneaded from the last flour, and on top they collected everything that they could find, assembled at home from edibles. Leftover ham, omelette, pieces of vegetables. The assembled still life was topped with cheese, then the pizza was baked.

Centuries later, she has become an honorary representative of the beautiful, varied Italian cuisine. There are many varieties of pizza, so it is not surprising that sun-dried tomato is found among the toppings. Sometimes tomatoes are thrown directly into the paste, and the finished paste acquires unique flavor notes.

Dozens, even hundreds of recipes for salads, where sun-dried tomatoes are an active, sometimes the main component. Even spicy oil from them is used. For example, it is often used to make dressing.
Sun-dried tomatoes also go well with main and hot dishes: meat or fish, chicken, and cutlets. You don’t have to be an experienced, seasoned cook, because the recipes can be simple. Even haute cuisine, traditional for expensive, famous restaurants, is often simple and ingenious.
Where to add existing sun-dried tomatoes?

Pasta, plus sun-dried tomatoes

What you will need:

Tomatoes (dried) - (120 g);
Pasta (300 g);
Olive oil, or spicy oil from the tomatoes themselves (35 ml);
Grated Parmesan (half a cup);
Fresh herbs (preferably basil, 3-5 branches);
Salt pepper.

Cooking process:

First, boil the pasta itself. Experienced chefs advise keeping the pasta for no more than 7-10 minutes, pouring it into already boiling water. They may be slightly undercooked and hard, but the shape is clearly visible and the taste is special.

First pour into a colander to drain all the unnecessary liquid, then add the already chopped tomatoes, followed by the greens. Mix thoroughly, everything is ready to serve. A quick, tasty, even spicy dish. Grated Parmesan can either be added to the pasta and mixed, or sprinkled on top of the dish that is ready to be served.

Salad appetizer, original: sun-dried tomatoes, chicken

What you will need:

Tomatoes, (dried) (200 g);
Chicken fillet, already boiled and cooled (450 g);
Soft cheese, maybe feta cheese (200 g);
Rocket salad or any greens;
Olives, pitted only (100 g);
Olive oil;
Lemon juice (fresh);
Black pepper;
Salt.

Cooking process:

Cut the already boiled chicken breast into medium, equal cubes, or into strips if desired.

Finely chop all the sun-dried tomatoes, then chop all the olives into rings, and chop the cheese into medium cubes.
We then combine all the components in a large, convenient bowl, arugula (any greens, also chopped) goes there, season everything with spices (olive oil, lemon juice at the same time, then salt, pepper).

You can drip a little of the spicy oil, in fact, in which the sun-dried tomatoes were located, and at the same time improve the taste.

Hot sandwiches

An excellent breakfast or lunch snack, a portable and hot, quick dish.

What you will need:

Tomatoes (dried) (120 g);
Fresh tomatoes (550 g);
Baguette, maybe a white loaf (piece);
Garlic (3 individual cloves);
Olive oil (50 ml);
Balsamic vinegar (20 ml);
Basil, as fresh herbs (2-3 branches);
Mozzarella cheese (optional);
Salt.

Preparation procedure:

First, chop all the tomatoes (dried, then fresh), then chop the basil and garlic into smaller pieces. Now, all the ingredients need to be thoroughly mixed in a convenient, large bowl.

Add oil, then balsamic vinegar and spices. Leave the resulting mixture to sit quietly for a few minutes. Meanwhile, cut the baguette into equal slices, then dry them through the upper grill or toaster.

Lubricate all the slices with the filling, and sprinkle each with grated cheese on top. You can heat it either in a regular microwave or leave it for 2-3 minutes in an already preheated oven, the main thing is to watch until the cheese on top melts. Eat hot, right away.

Sun-dried tomatoes

Of course, you can easily buy them ready-made in stores, but why not master making them at home? At the same time, you will be sure that the product is fresh, there is nothing unnecessary. No preservatives or stabilizers.

What you will need:

Tomatoes (as many as you want, calculate the quantity in advance);
Salt;
Special paper for baking (ordinary paper will also work, the main thing is without inscriptions or drawings);
Baking trays, also trays with planks, sieves - everything that is needed later for laying out the finished tomatoes.

Cooking process:

Yes, there is no oil here, these will be dried tomatoes, not soaked in oil. First, the vegetables need to be washed, then each one is divided evenly in half.

Using the tip of a knife, carefully remove all their seeds, including membranes, and cut off the stalks. Cover all the dishes prepared for display with parchment (regular A4, only clean). Place the tomatoes neatly in a row, with the cuts facing up.

In the evening, bring the baking sheets in if they were on the street or balcony. So you need to dry the tomatoes for a long time until they are completely dry, losing moisture. A whitish tint to the slices is a sure sign of readiness.

The process of home drying itself is not complicated, it’s just long, it will take about 8-9 full days, it needs to be done when the weather is suitable: dry, hot and always sunny. It’s better in the summer, when during the day it’s up to +32. True, such days are rarely issued 8-9 times, and the drying process can be replaced by an artificial one. Take a regular microwave oven or oven. You can even dry it inside the microwave.

Sun-dried tomatoes plus oil

Now it’s clear how you can dry tomatoes at home, without any expensive ingredients or special equipment. What about oil? When is it added?

What you will need:

Tomatoes;
Garlic;
Salt;
Olive oil;
A mixture of spices (here is oregano with oregano, and basil, only black, with red pepper).

Cooking process:

First, take the tomatoes, wash them, dry them and cut them equally in half. Next, lay them out in a row, leaving slits on top, on special baking sheets. Gently sprinkle each one with spices.

Next, the tomatoes are poured with olive oil (yes, a deep baking sheet is needed) so as to drown them somewhere in the middle. We set the microwave (oven) to the maximum possible power. They bake for about 5-6 minutes. After waiting for a while, gradually reduce the power and leave it for another 10-12 minutes.

Carefully pour the juice into a separate deep bowl, then add more salt to taste. Press the garlic through the garlic press. Carefully place the hot sun-dried tomatoes in a small glass jar in equal layers, sprinkling them with garlic each time.

Here they are, real buttered ones, homemade